Cá Kho Tộ is a quintessential dish from Southern Vietnam, famous for its intense, savory-sweet caramel glaze. Fish (often catfish or cod) is slowly simmered in a mixture of fish sauce, sugar (caramelized directly), and shallots until the sauce reduces to a thick, dark, fragrant glaze.

Prep Time	Cook Time	Serves
15 minutes	35 minutes	4

Part A: Ingredients

• Fish: 1.5 lbs Firm White Fish Steaks (e.g., Catfish, Cod, or Halibut), cut into 2-inch chunks.
• Aromatics: 1/4 cup Shallots (thinly sliced), 1 Tbsp Garlic (minced), 2 whole Red Chili Peppers (sliced, optional).
• Caramel Sauce (Nước Màu): 2 Tbsp White Sugar, 1 Tbsp Water.
• Flavoring: $1/4$ cup Fish Sauce, $1/2$ cup Water or Coconut Water, 1 tsp Black Pepper (freshly ground).
• Garnish: Sliced Scallions, Cooked Rice.

Part B: Instructions

Step 1: Make the Caramel (Nước Màu)

1. In a small saucepan or the bottom of the clay pot (if using), combine the sugar and 1 Tbsp of water.
2. Cook over medium heat without stirring, swirling occasionally. The mixture will melt and begin to turn a dark amber color (deep brown, but not burnt). This takes about 3-5 minutes.
3. Immediately remove from heat and slowly pour in the fish sauce (it will bubble violently). Add $1/2$ cup of water/coconut water and stir until the caramel dissolves.

Step 2: Layer and Braise

1. In the same pot, add the sliced shallots, minced garlic, and sliced chili peppers to the caramel sauce.
2. Gently nestle the fish chunks into the sauce, ensuring they are sitting comfortably.
3. Sprinkle the fish generously with the freshly ground black pepper.
4. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the fish is flaky.

Step 3: Reduce the Glaze

1. Remove the lid. Increase the heat to medium and simmer, uncovered, for another 10 minutes.
2. Gently spoon the sauce over the fish repeatedly as it reduces. The sauce should turn into a thick, dark, sweet, and sticky glaze that clings to the fish.

Step 4: Serve

• Serve the Cá Kho Tộ directly from the pot or transfer the fish and sauce to a serving dish. Garnish with fresh sliced scallions. It is essential to serve this with plenty of plain steamed white rice.